Rotisserie Roasting - Wolfgang Puck BTOBR0050 Bistro collection Manual

Roasting
The top and bottom heating elements cycle on and off to maintain the selected
temperature. The convection fan remains off during the Roast cycle.
1 Place the drip/roasting/baking pan on top of the bottom rails in the oven. Do
not insert in the oven rails itself.
2 Place the meat fat side up in the drip/roasting/baking pan (unless otherwise
directed).
3 Preheat the oven to 375º F. (325º when not using the drip/roasting/baking
pan.)
4 Set the Function Control to Roast/Pizza.
5 Set the Time Control to the shortest time. If more than 2 hours, set to "Stay
On" and check after the shortest time.
Use the following chart as a guide for roasting. Use a reliable meat
thermometer for the most accurate results. Roasts should stand for 10 to 15
minutes before carving. During this time, they will continue to cook increasing
the meat thermometer reading by about 10 degrees.
Food Type Weight (lbs)
Sirloin Tip/Top Round 3 - 8
Eye Round 3 - 6
Standing Rib 3 - 6
Loin (bone in) 3 - 6
Loin (boneless) 3 - 8
Fresh Ham 4 - 8
Fully cooked/w bone
Half 6 - 8
Whole 12 -16
Leg 6 - 8
Chicken (unstuffed) 6 - 8
Chicken (stuffed) 6 - 8
Turkey (unstuffed) 16 - 22
Turkey (stuffed) 26 - 22
These cooking times are an average and should be adjusted to individual preferences.
Time / Lb Thermometer
Beef
20 - 22min Rare 120 - 130
23 - 24 min Med 140 - 150
25 - 27 min Well 160 - 170
18 - 20min Rare 120 - 130
21 - 23 min Med 140 - 150
24 - 26 min Well 160 - 170
20 - 22min Rare 120 - 130
23 - 24 min Med 140 - 150
25 - 27 min Well 160 - 170
Pork
25 min 170
15 min 170
25 min 170
Smoked Ham
15 min 140
15 -17 min 140
Lamb
20 - 23 min Med 170
25 min Well 180
Poultry
20 min 180
20 min 180
15 min 180
20 min 180
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Rotisserie Roasting

The top heating elements cycle on and off to maintain the maximum temperature in
the oven while the spit continually turns. The convection fan will remain off during
rotisserie roasting.
Rotisserie roasting is a healthy way to cook meats because the slow-turning spit
provides natural basting of meats while fats drip away. The rotisserie can be used
to roast meats up to 14 pounds. It is not necessary to preheat the oven for
rotisserie roasting.
Warning: Never use your Rotisserie without the drip/baking pan in the bottom
rails of the oven.
1 Place one rotisserie fork on the end of the rotisserie spit opposite the point
with the tines facing the center and tighten the screw slightly.
2 Slide the pointed end of the rotisserie spit through the center of the food to be
cooked.
3 Place the other rotisserie fork on the other end of the rotisserie spit with the
tines facing the roast.
4 Adjust the roast so that it is centered on the rotisserie spit. Make sure the
forks secure the roast on the spit and tighten the screws. When cooking
poultry, it may be necessary to secure legs and wings to the body with string
to make the roast as compact as possible for smooth movement of the rotis-
serie spit.
5 Season or baste the roast as desired.
6 Put the pointed end of the rotisserie spit in the drive socket on right interior
wall of the oven.
7 Place the grooved end on the spit support on the left interior wall of the oven.
8 Set the Temperature Control to "MAX".
9 Set the Function Control to "Rotisserie".
10 Set the Time Control to the shortest time. If more than 2 hours, set to "Stay
On" and check after the shortest time.
11 When the roast is done, turn the Temperature Control to "0" and the Time
Control to "Off" and unplug the oven.
12 Remove the rotisserie spit from the oven using the rotisserie handle included.
13 Place the roast on a cutting board or platter and allow to stand for 10-15
minutes.
14 Using a pot holder, loosen the screws on the rotisserie forks and remove the
rotisserie spit from the roast. Carefully remove the rotisserie forks and carve
the roast.
Caution: The rotisserie spit, rotisserie forks, screws and the roast will be hot.
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